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Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers.
Di Rosa, Claudia; De Arcangelis, Elisa; Vitelli, Virginia; Crucillà, Salvatore; Angelicola, Martina; Trivisonno, Maria Carmela; Sestili, Francesco; Blasi, Emanuele; Cicatiello, Clara; Lafiandra, Domenico; Masci, Stefania; Messia, Maria Cristina; De Gara, Laura; Marconi, Emanuele; Khazrai, Yeganeh Manon.
Afiliación
  • Di Rosa C; Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Humans and the Environment, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21-00128 Rome, Italy.
  • De Arcangelis E; Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Humans and the Environment, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21-00128 Rome, Italy.
  • Vitelli V; Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via F. De Sanctis snc, 86100 Campobasso, Italy.
  • Crucillà S; Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Humans and the Environment, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21-00128 Rome, Italy.
  • Angelicola M; University Hospital of Verona, Piazzale Aristide Stefani, 1, 37126 Verona, Italy.
  • Trivisonno MC; Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via F. De Sanctis snc, 86100 Campobasso, Italy.
  • Sestili F; Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via F. De Sanctis snc, 86100 Campobasso, Italy.
  • Blasi E; Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy.
  • Cicatiello C; Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy.
  • Lafiandra D; Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy.
  • Masci S; Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy.
  • Messia MC; Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy.
  • De Gara L; Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via F. De Sanctis snc, 86100 Campobasso, Italy.
  • Marconi E; Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Humans and the Environment, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21-00128 Rome, Italy.
  • Khazrai YM; Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Humans and the Environment, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21-00128 Rome, Italy.
Foods ; 12(2)2023 Jan 09.
Article en En | MEDLINE | ID: mdl-36673410
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Aspecto: Patient_preference Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Italia
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Aspecto: Patient_preference Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Italia